Mushroom Cranberry Gravy
This is my French inspired mushroom gravy and I always make it to have with our lamb roast, you can have it with beef as well. Also, as you can see in the photo, I like my gravy chunky, none of that Oxo flavoured runny stuff!
This rich chunky gravy does have a few ingredients but the result is well worth the effort. And best of all you can make this gravy ahead of time, and save yourself the hassle of preparing the gravy after the roast has been cooked. You can make this gravy whilst the roast is in the oven or make it the day before or anytime you wish and freeze it until it is needed. Then all you need to do is reheat, add the juices from your roast, omit the fat, and you have an amazing, delicious gravy. So simple!
2 x medium red onions
1 x garlic clove
120g x chestnut or portobello mushrooms (small size)
1 tspn x seeded mustard
3-4 tbspns x cranberry sauce
1-2 tbspns x tomato paste
150-200ml x red wine
1 x chicken stock cube
1 x bay leaf
Fresh or dried thyme
20-50g x Butter
150ml x Water
In a deep fry pan, splash some olive oil and add your chopped onions, saute under a lid for 10 minutes without browning.
Add half the butter and sliced mushrooms, replace lid and continue to saute for another 10 minutes.
Now add the remainder of the ingredients, except for extra butter, add it towards the end before you serve, if you are watching your fats intake you can omit it.
Stir well and bring to a fast simmer, turn down the heat and replace the lid. Allow to simmer for 20 minutes. Then remove the lid, and continue to simmer the sauce reducing the liquid, so that it starts to thicken.
When you have the consistency you prefer turn off the heat.
Add your roasting juices and stir, pour into a gravy boat and serve with your roast.
OR allow it to cool and put in freezer/fridge container and store for later use.